Raw Milk Know the Raw Facts

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Raw Milk Know the raw facts Many people choose raw milking thinking it will improve their health, but I can cause se- rious illness in anyone. Outbreaks linked to raw milk have doubled in the past five years. What is raw milk anyway? • Raw milk has not been pasteurized to kill harmful, disease-causing germs, including bacteria, viruses, and parasites. • Pasteurization is the process of heating milk to 161 degrees Fahrenheit for 15 seconds to kill harmful bacteria. • Before most milk in the U.S. was pasteurized, raw milk was a common course of foodborne illness. Holy cow! Raw milk outbreaks are on the rise in the U.S. • The risk of an outbreak cause by raw milk is at least 150 times higher than the risk of an outbreak caused by pasteurized milk. • The average number of outbreaks linked to raw milk was 4 times higher between 2007- 2012 compared to 1993-2006. • In all, 81 outbreaks in 26 states were linked to raw milk from 2007-2012. Top germs linked to raw milk outbreaks (from 2007-2012) • Campylobacter, 62 outbreaks • E. coli, 13 outbreaks • Salmonella, 2 outbreaks Some groups are more likely to get sick from raw milk • Children 59% of outbreaks reports from 2007-2012 included at least one child under 5 years • Older adults (65 or older) • People with weakened immune systems (including people with HIV/AIDS and chronic diseases such as diabetes and cancer Raw milk is becoming more available • In 2004, selling raw milk was legal in 22 states. By 2001, this increased to 30 states • Most outbreaks (81%) happened in states where selling raw milk was legal • Raw milk outbreaks by state (from 2007- 2012) What can you do to lower your risk of getting sick? • Choose pasteurized milk and dairy products. Buy and eat products that say “pasteurized” on the label. If in doubt, don’t buy it! • Refrigerate pasteurized dairy products at 40 degrees Fahrenheit or below. • Throw away any expired product. Be wise. Only drink milk that’s pasteurized!.

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Homemade Raw Milk Formula for Babies
Thinking About Commercial Formula? Think Again! The health-sustaining qualities of raw milk Problems associated with commercial formula can include: depend on mom’s diet. For cows, this means a diet After Raw Breast Milk, q Constipation q More frequent of grass, forage and hay from mineral-rich soil. What’s Best? q Gas and stomach aches spitting up Human moms will best nourish their breastfed babies by consuming plenty of q Problems sleeping q Weakened immune system nutrient-dense animal foods – including raw whole milk q Congestion q Frequent colds, runny from pasture-fed cows – during lactation. q Milk allergies and noses and ear infections lactose intolerance All raw milk is healthy, whether human, cow, goat, sheep, water buffalo, reindeer, horse, or camel, Instead, Make Homemade Raw Milk Formula provided that living conditions are natural and healthy q Milk from the human breast is raw and like raw cow’s milk, and sanitation standards are met. contains active biological systems that naturally protect the While some people tolerate goat’s milk better than cow’s milk itself – and the infant who drinks it – from infection. milk, cow’s milk is best for homemade infant formula q Both raw breast milk and raw cow’s milk contain vital because of high levels of vitamin B12 and folate. living elements that cannot be commercially reproduced. For More Information q Neither raw breast milk nor raw cow’s milk are likely to www.westonaprice.org cause lactose intolerance or digestive problems. www.realmilk.com q Both raw breast milk and raw cow’s milk increase immu- nity to infection by increasing the biodiversity of beneficial www.californiarawmilk.com bacteria in the gut.
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Raw Milk Consumption Fact Sheet
UTCVM LARGE ANIMAL CLINICAL SCIENCES Raw Milk Consumption FARM ANIMAL FIELD SERVICES Consuming liquid milk or products made from raw milk Milk contamination may occur from: such as soft cheese, ice cream, and yogurt can pose severe health risks, including death. Raw milk that has not • Animal feces coming into direct contact undergone a process known as pasteurization can contain with the milk harmful bacteria such as Brucella, Campylobacter, Listeria, • Infection of the animal’s udder (mastitis) Mycobacterium bovis (Bovine Tuberculosis), Coxiella • Ruminant diseases (bovine tuberculosis, burnetti (Q-fever), Salmonella, and E. coli. Pasteurization brucellosis, listeriosis, and others) is the process of briefly heating milk to destroy harmful • Bacteria found on skin of cows bacteria without changing or adulterating the milk. • Environment (feces, dirt, equipment) Even though an animal appears to be healthy, this does • Insects, rodents, and other animals not mean that the milk is free of harmful organisms. • Humans, for example, by cross- Systemically healthy animals can carry these organisms contamination from soiled hands that contaminate milk and put the consumer at risk. and clothing Pasteurization is the process of heating milk to a designated temperature for a duration of time to kill illness-causing bacteria present in the milk. Pasteurization is the only way to kill many of the bacteria in milk that can make you and your family ill. Dairy farms that take the greatest precautions and perform good hygiene and sanitation protocols can still have bacteria in their milk which may lead to illnesses. Each batch of a farm’s raw milk may be different from the last.If tests come back negative from a single batch, there is no guarantee that the next batch will be free of harmful bacteria.
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Raw Milk Cheeses
Scientific excellence Industry applicability Strategic networking Global influence Raw milk cheeses IDF Factsheet – December 2016 What’s the value of raw milk cheeses? Cheese making is a major industry worldwide, with a rich diversity of cheeses available. Many cheese varieties throughout the world are typically made from raw (unpasteurized) milk. Most of the famous cheeses with the protected designation of origin, such as Comté, Camembert and Roquefort, are made with raw milk, with 350,000 tons manufactured in France and approximately 500,000 tons elsewhere in Europe. Microorganisms, as well as natural enzymes, are considered to be responsible for enhancing desirable flavor characteristics. Consumers appreciate the diverse and distinctive sensory properties of raw milk cheese. The flavors of cheese are nuanced and vary throughout the seasons. These cheeses represent many years of tradition, are usually produced in a specific territory and frequently emphasise a particular rural setting (Montel et al. 2014). In addition, some potential human health benefits associated with the consumption of raw milk cheeses have been described. The benefits include a positive impact on the enteric microbiota of the gut and possible protection against allergy following the consumption of raw milk cheeses (Bertrand et al., 2007; Von Mutius, 2012). Food safety of raw milk cheeses Raw milk has the potential to carry harmful bacteria and in this regard, control and prevention of contamination with pathogens are of primary importance to ensure public health (Farrokh et al., 2013). The food safety risk of raw milk cheeses can be controlled by having in place a high standard of hygiene during milk production, coupled with the implementation of good hygienic practices at processing and as necessary, supported by relevant microbiological controls based on risk analysis, such as aging, throughout the production chain.
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Bacillus Cereus in Milk and Dairy Products IDF Factsheet – December 2016
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FEDERAL REGULATION OF RAW MILK CHEESE Obianuju Nsofor PhD Dairy and Egg Branch Office of Food Safety Food and Drug Administration Background ¡ Safety of raw milk cheeses is a public health concern. ¡ The presence of pathogens in dairy products is an indicator of poor sanitation, temperature abuse, inadequate pasteurization, fermentation failure, or obtaining milk from sick animals. ¡ Raw milk has been shown to be a major source of foodborne pathogens from prevalence studies. Background cont. ¡ Consumption of contaminated raw milk products has led to several foodborne outbreaks including brucellosis, salmonellosis, listeriosis, HUS associated with E. coli 0157:H7, staph. enterotoxin poisoning etc. ¡ Between 1941 to 1944, there were outbreaks of illnesses due to the consumption of cheeses made from raw milk. ¡ By 1946, there were scientific reports indicating the survival of pathogenic bacteria in raw milk cheeses. Background cont. ¡ FDA in 1949 promulgated standards for cheese as a response to numerous foodborne outbreaks due to consumption of improperly heat treated or raw milk cheeses. ¡ In the 1960’s more challenge studies were carried out to investigate the survival of pathogens after the 60-day aging period. Regulation /Policy ¡ In 1987, FDA prohibited interstate sale or distribution of non-pasteurized dairy products to consumers. ¡ Current Federal Regulations (21 CFR 1240.61) require: l “mandatory pasteurization for all milk and milk products in final package form intended for direct human consumption” Regulation /Policy cont. Exception: ¡ Cheeses identified by standards at 21 CFR 133 et seq. may be made from raw milk. They typically have to be aged for a defined time period in order to control microbial pathogens.
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RAW MILK LEGISLATION PACKET TABLE OF CONTENTS I. Executive Summary………………………………………………………….………………………..1 II. Pending and Current Laws Related to Raw Milk………………………………………….3 III. Outbreaks and Illnesses from Dairy Products……………………………………………..4 IV. Cost of Raw Milk Regulation and Outbreak Investigation……………………………6 V. Evidence-Based Review of Health Claims by Raw Milk Advocates………………7 VI. Position Statements by Professional Organizations and Agencies………………8 VII. Recommendation………………………………………………………………………………….….10 VIII. Attachments and Links……………………………………………………………………………..11 4 EXECUTIVE SUMMARY The use of heat is central to the culinary arts and dates back to the beginning of human civilization. Heat enhances the flavor of animal- and plant-based foods. Heat is also a way to destroy harmful germs that can cause disease or spoil the food. Pasteurization is the term used to describe the use of heat to kill harmful pathogens and spoilage organisms in beverages, especially milk and juices. Pasteurization is not the same as sterilization, so eventually pasteurized milk will spoil and must be kept in the refrigerator. Pasteurization was introduced over 100 years ago to combat diseases and reduce infant mortality from contaminated raw milk. Despite widespread acceptance of the pasteurization process to reduce the possibility of foodborne infection acquired from dairy products, and scientific opinion that pasteurized dairy products are equally nutritious as compared to their raw counterparts, a segment of the population continues to consume and support the sale of raw milk. Raw milk and products such as cheeses made from raw milk are proven vehicles for many foodborne illnesses including salmonellosis, yersiniosis, E. coli-associated hemolytic- uremic syndrome (HUS), brucellosis, listeriosis, typhoid fever, Campylobacter enteritis, Q fever, and cryptosporidosis.
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